savory dish (which has now moved from Try Soon to Keeper folder). The sweet was also a keeper. It's a lovely gluten-free and dairy free cookie - perfect for a couple of my friends' diet restrictions. It has great texture (didn't feel gluten free!) and a nice flavor. I was asked for the recipe.
I like my cookies slightly undercooked so they're chewy. I discovered these cookies are naturally soft. The first tray I took out at 9 minutes. The cookies were done, but ended up a little sticky. The second tray went in a full 12 minutes (and could have even gone in a bit longer). These had better integrity and still weren't too crispy. The whole batch of cookies flattened quite a bit - next time I'll chill them slightly before baking them.
Almond Butter Chocolate Chip Cookies
(adapted from Amee's Savory Dish)
1 cup almond butter (or about 2 cups almond flour and 1 Tbls coconut oil**)
⅓ cup honey
1 Tbls vanilla extract
½ tsp salt (if you are using unsalted almond butter)
½ tsp baking soda
½ tsp baking powder
⅔ cup shredded coconut
½ cup chocolate chips
Preheat oven to 350F. Mix together first seven ingredients. Make sure honey is fully incorporated. Stir in coconut and chocolate chips. Scoop with a cookie scoop onto cookie sheets. Bake 9-12 minutes or until lightly browned.
** I didn't have almond butter on hand, but there was a whole bag of almond flour on the shelf. So I made my own almond butter by throwing 2 cups of almond flour and a tablespoon of coconut oil in the food processor and blending it into butter. It was a little less than a cup - so I leveled off the cup with a bit more almond flour. Worked great!